My most favorite food is key lime pie. I was introduced to key lime pie when I was around 10 years old and I've been hooked ever since. I love the tangy and creamy filling in contrast to the sweet and crunchy graham cracker crust. A few days ago a friend of mine shared a vegan key lime pie recipe and I just had to try it. I was hopeful, but skeptical. And let's face it; you replace egg yolks and sweetened condensed milk with tofu, it is not going to be the same. However, it's still good and is a much healthier way to satisfy my key lime pie cravings. I will definitely make this again.
Crust
- 2 cups crushed graham crackers
- 3 tablespoons melted Earth balance
- 2 tablespoons sugar
- 1/2 teaspoon salt
- Preheat oven to 400F. Mix everything together and press into greased pie dish.
- Baked for 15 minutes or until golden brown. Let cool completely before making filling.
Filling
- 24 oz silken tofu
- 1 lb key limes, juiced
- zest of 4 key limes
- 2 cups powdered sugar
- 1 tablespoon vanilla extract (this really helps cut the tofu taste)
- 2 tablespoons cornstarch
- Put all ingredients in a blender and puree until smooth.
- Pour into pie crust and place in freezer for 2 hours or until pie is set. Serve frozen, but defrost slightly if too hard.
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